Kung Pao Beef

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  20 oz or 567g

• Cornstarch

  1 ½ tbsp or 12g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 ½ tsp or 4g

• Chili

  No beans, canned entree

  400g

• Peanuts

  All types, raw

  ½ cup or 73g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Hoisin sauce

  Ready-to-serve

  1 ½ tbsp or 24g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  ¼ cup or 59g

Directions

1. INSTRUCTIONS For the stir fry Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the steak in a medium sized bowl with the cornstarch and salt and pepper to taste. Toss gently to combine.. Place the meat in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches. Remove the steak from the pan. Cover with foil to keep warm. Pour the remaining vegetable oil into the pan. Add the onion and both types of bell peppers. Cook for 4-5 minutes or until vegetables are softened. Add the garlic to the pan; cook for an additional 30 seconds. Return the beef to the pan. Stir in the peanuts and chilies. For the sauce While the meat and vegetables are cooking, make the sauce. Place all of the ingredients in a small bowl and whisk until combined. Add the sauce to the steak mixture and bring to a boil; cook for 1 minute, or until sauce is just thickened. Serve immediately. NUTRITION Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g